I made a Vietnamese-style rice noodle salad for an Australia Day BBQ with friends! Nothing says Australia Day like a table full of cuisines spanning from all over the globe!
I served the salad with crushed peanuts on the side, as I wasn’t sure if there were kids at the party with nut allergies. I also left out the chilli because I wanted it to be kid-friendly.
There is a LOT of slicing with this recipe!
In fact, there is so much slicing that I wouldn’t have made this salad if I did not have my julienne peelers.
My julienne peelers look like simple potato peelers, and they cut vegetables into fine matchsticks at a quick swipe of my wrist! I don’t think my salad would have looked the same if I had “finely sliced them into matchsticks” with a knife. I don’t have enough patience!
I bought my peelers in Asia (3 different sizes at $3 each). Unfortunately I can’t find any Australian stockists of julienne peelers… so I found these similar Titan Peelers (from the US) which ship to Australia for free – you might have to wait a few weeks for the delivery though! Same goes for these Zyliss Julienne Peelers or Tovolo Julienne Peelers.
Vietnamese Rice Noodle Salad
1/4 cup of lime juice
1/4 cup of fish sauce
1 tablespoon of brown sugar
1 clove of garlic, crushed
2 teaspoons of ginger, grated
2 teaspoons of finely chopped chilli
250gm of rice noodle, soaked in hot water for 5 minutes, drained
1 large cucumber, remove seeds, finely sliced
1 medium carrot, finely sliced
1/4 of a small white cabbage, finely sliced
1/4 of small lettuce, finely sliced
1/4 of small red onion, finely sliced
big bunch of coriander, pluck leaves and chop roughly
1/2 cup of mint, chopped roughly
3 cups of bean sprouts
1/4 cup unsalted peanuts, roasted, chopped roughly
1/2 cup of Asian fried shallots
1. Mix dressing ingredients together.
2. Toss all the noodle ingredients and vegetables in a very large bowl. Keep aside a small bunch of coriander and mint for garnish. Drizzle the dressing over the salad and toss thoroughly.
3. Place noodle salad in a nice serving dish. Scatter garnish, fried onions, crushed peanuts on top and serve!